Sweet Treats

Primal Maple Vanilla Ice Cream by Alex Boake

Alex Boake's Primal Maple Vanilla Ice CreamYou may or may not be aware of this, but my Dad makes maple syrup! This recipe comes from a surplus of egg yolks from my sister Sweet Boake baking something, and from an abundant supply of maple syrup produced by Hockley Valley Maple Syrup. Though mostly it was from my Mom's suggestion that we use up those darn egg yolks and perhaps make some good old fashioned vanilla ice cream! My other sister just benefited in that she got to eat delicious ice cream. The whole family was sort of involved! We didn't give any to the dog though. Alex Boake's Primal Maple Vanilla Ice CreamPrimal Maple Vanilla Ice Cream Serves 6


  • 500mL Organic 35% Whipping Cream
  • 2 Egg Yolks, pastured if possible 
  • 3/4 to 1 Cup Maple Syrup, depending on preferred level of sweetness
  • Seeds from 1 Vanilla Bean

Directions Make sure the bowl from your ice cream maker is fully frozen, 24 hours if possible. Ours needs about 2 days in the freezer for best results on any ice cream recipe we've made. However, you know your own equipment best.

In a small saucepan, whisk together the cream and the egg yolks. Scrape out the seeds from the vanilla bean and add to the mix. Over medium heat, slowly raise the temperature of the cream mixture, making sure not to let it get too hot or you'll scramble those yolks. You want it to become a little bit thicker, then add the maple syrup. I like to stir fairly constantly to ensure that nothing gets stuck to the bottom or begins to cook.

Allow this mixture to cool a bit, then put it in the fridge until cold. Process according to your ice cream maker's instructions. This is best eaten right after you make it, topped with fresh peaches. Enjoy!


The Real Food Guide's Autoimmune Paleo Spice Cookies by Alex Boake

Recently I decided to get inspired once again by taking on some more recipe trades. The deal is I team up with another blogger, take one of their recipes, make it, and then draw it! They take one of mine, make it, and take snazzy pictures! It's a win-win for everyone involved. Plus, then people can see that my recipes actually make food and are not secretly scams that I just draw and never make. ; ) This week's victim is Vivian of The Real Food Guide! Vivian is a Canadian blogger, recipe creator, Registered Holistic Nutritionist and a super cool designer. That's pretty rad. Her blog has awesome recipes and a fresh look to boot.

The Real Food GuideWhile Vivian chose to make my Lemon Ginger Chicken Thighs, as you can see here...I decided to try my hand at her Autoimmune Paleo Spice Cookies, and I'm so glad I did--they're delicious! If you're heading onto an AIP elimination diet, this might be a great option. Perfect for an occasional AIP-friendly treat. Great for the kiddos, and safe to have around in case 'temptation' arises. Again, win-win! I decided to take Vivian's tasty recipe and make an infographic out of it.

Autoimmune Paleo Spice CookiesIf you're more of a text-only recipe person, head on over to The Real Food Guide and her AIP Spice Cookie recipe for a Print-friendly version! The Real Food Guide can also be found on Facebook, if that's your jam.

Also, I should mention, Jen of Predominantly Paleo and Vivian recently collaborated and released an e-book dedicated to ICE CREAM. Perfect for summer, am I right? Check that out if you like ice cream, and also allergen-friendly treats. If you don't like ice cream we probably can't be friends, I'm just saying. IceCream_iPad2_flat400px

Head over here to get more information  "We can ALL scream for Ice Cream!"

Thanks for reading...until next time, pals!

Primal Palate's Grain-free Fudgy Brownies [5 Chili Bullet Variation] by Alex Boake

Part of my payment for doing the Valentine's Day illustration for ChocoSol was actually dispensed in chocolate bars (and coffee). I know, it's a hard life!! One of my favourite flavours that they hand craft is the spicy 5 Chili Bullet. They used ethically sourced cacao beans grown in forest gardens, and the chilis are grown locally in Toronto. Cacao, Raw sugar, Cacao Butter, 5 Types of Chilis, Allspice, Achiote and Sea Salt. As you can see, it's a simple ingredient list with no lecithins or emulsifiers to be found. Nice! The chilis they use pack a bit of a punch, too!

Since I had a surplus of chocolate going on, I decided that a little baking was in order. Fortunately for me, Primal Palate did all the hard work here with their recently released Grain-free Fudgy Brownie recipe, which you can see on their totally amazing new website. Go check that out if you have an extra minute today to be wowed.

I substituted this spicy Chocosol bar into the recipe to give it a bit of a twist. They're rich and delicious with chewy edges, just like I love in my brownies. My version features some extra after-burn.

Primal Palate's Grain-free Fudgy Brownies [5 Chili Bullet Variation] Adapted from PrimalPalate.com Ingredients

  • 1 5oz 5 Chili Bullet Chocolate Bar
  • 1 oz High Quality Dark Chocolate
  • 8 oz Butter, Unsalted, or Palm Shortening
  • 1 tsp Vanilla Extract
  • 4 Eggs, large
  • 1/2 cup Almond Flour
  • 1/2 tsp Sea Salt
  • 1 tsp Baking Powder
  • 3/4 cup Coconut Sugar


Preheat oven to 350 degrees. Grease an 8x8 glass baking dish and line with parchment paper so you can easily remove the brownies after baking.

Cut the Butter into cubes and break the Chocolate bar into pieces. Melt the Chocolate and Butter over medium low heat, stirring frequently. Add the Coconut Sugar and Vanilla to the melted mixture and stir until there are no unmelted chunks.

Remove the mixture from the heat, and allow to cool slightly. In another bowl, blend the Eggs, Almond Flour, Baking Powder and Salt together. When the Chocolate mix is cool, fully combine with the flour mixture until uniform.

Pour the batter into the greased and parchment lined 8x8 baking dish. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 minutes in the pan then remove to a wire rack. Wait for them to cool a bit before flipping to remove the parchment paper. Slice and enjoy warm, or cool completely and store in a tin for later.

If you can't get your hands on some spicy chocolate, add a few shakes of chili flakes to the plain recipe!

Paleo-friendly Whipped Shortbreads [Gluten-free, Primal, Paleo-friendly] by Alex Boake

Merry Christmas and Happy Holidays everyone! I hope everyone has had a relaxing time, filled with family fun and get-togethers. For me, the best part of the season is the excuse to meet up with people who I don't normally have a chance to see through the rest of the year. All the delicious and traditional holiday recipes make the season tasty, and nostalgic.

Last year I didn't really make any Christmas cookies because I wasn't really into baking. However, this year I've been less strict about it, and I had a hankering for some of the recipes of my youth. Now, I wasn't about to go back and make them with wheat flour and refined white sugar, so I took one of them and translated the ingredients to make a more paleo-friendly treat. If you're on the stricter end of the spectrum, these are definitely not the thing for you, because they do have coconut sugar, arrowroot and potato flour. That being said, I think there's a place for some treats over the holidays, so there you have it!

These ended up pretty closely approximating the texture and taste of my family recipe, while omitting the gluten and cornstarch, so I count them as a success! My sister who blogs at Sweet Boake was kind enough to help me out with the styling and photography. Please Note: As tempting as warm cookies may be, make sure you allow them to cool on the pan before you try to eat them, or they will be very fragile and fall apart. If you like eating crumbs, then dive in.

Primal Whipped Shortbreads Makes 3 dozen cookies


  • 1 Lbs Salted Butter at Room Temperature
  • 1 Cup 'Coconut Icing Sugar'*
  • 1 Cup Coconut Flour
  • 3/4 Cup Potato Flour
  • 1/2 Cup Arrowroot Starch
  • 1 tsp Vanilla Extract

*To make Coconut Icing Sugar, mix just under 1 cup of Coconut Sugar and 3 tsp Arrowroot Starch in a bowl. Put into a food processor, and process until quite fine.

Directions Preheat oven to 275. In a bowl, mix the butter and coconut icing sugar from low to high. Whip on high for 10 minutes until creamy and combined. Whip in the vanilla extract.

In another bowl, mix together the coconut flour, potato flour and arrowroot starch. Whip into the butter mixture a little bit at a time, scraping down the sides as needed. Make sure everything is fully combined with no dry bits.

Drop rounded tablespoon size blobs of the dough onto parchment lined baking sheets. You can fit 12 cookies per sheet, and they won't spread very much. Bake in the preheated oven for 30 minutes, rotating the sheets halfway through the cook time.

Allow to cool on the sheets for at least 5 minutes before removing to kraft paper to cool completely before putting them away. These cookies are crumbly and are best enjoyed with a tall glass of milk of your persuasion, coffee or hot chocolate.

I hope to have more recipes to share once I return from my little vacation to Japan! Look out for photos from my trip on Instagram. I can pretty much promise you that there will be rice involved, but don't be too hard on me. Have a happy New Year everyone!

21 Day Sugar Detox Book Review and 21DSD Spiced Apple Muffins with Bacon [Paleo, Primal, Gluten-free] by Alex Boake

Currently I'm just over 2 weeks into my very first 'official' 21 Day Sugar Detox, following Diane Sanfilippo's Level 2 version of the program. With her new book as my guide, as well as handy recipe resource, things have been actually going quite smoothly. If I ever have a basic question about what I can or can't eat on the program, I can just flip through the book and find out in seconds. Stumped about what to make for dinner? There's a recipe index...with pictures! Honestly, I'm not sure why all indexes aren't made this way. Diane's really leveled up her photography game with this new baby. You'll be drooling over everything! The book is laid out beautifully. All the information is clear and easy to access so there's never any difficulty finding the information you need. The intro section gives you just enough science to make you believe in what you're going to do for the next 3 weeks, without bogging you down with too much technical stuff. Then, there's meal plans to follow each level of the program. The last half of the book is recipes, which are all adaptable to any level of the program, including modifications for athletes, autoimmune conditions and pescetarians. You could do the whole thing without needing any other resources than this one book (plus ingredients for cooking), and you'd never be bored with what you're eating, there's so much variety! So far my favourite recipe from the book is the Mustard Glazed Chicken Thighs. It comes together in minutes, doesn't take long to cook, and creates the most extremely moist and flavourful meal.

I've got one week left to go, and considering that at one point I did a 400 day sugar detox (please don't do this), I think I can tough it out for one more week! Right now the permitted daily green apple and squash taste MAGICAL! It's really quite something. If you're interested in trying it yourself, I wholeheartedly recommend using this book as a guide.

Of course, even though the book has everything you could want, including some not-sweet treats, I did have to venture to make my own recipe. I was inspired by a post from Emma's Paleo, and I decided to adapt it into a little something of my own; Spiced Apple Muffins with Bacon!

If you're not on the detox you will still be able to enjoy these, they just won't seem as sweet as they do to me!

Dark Chocolate Roast Garlic Primal Ice Cream by Alex Boake

The other day I was at the Dufferin Grove Farmer's Market in Toronto and I was looking at the table with all the pamphlets for local events when one just so happened to catch my eye. It was for the Toronto Garlic Festival, and it was printed up with 6 different recipes to promote Garlic consumption. The recipe that really stood out for me was the one about an ice cream with dark chocolate and...roasted garlic? Hey, I mean, I'm a fan of both of those ingredients, so out of sheer curiosity, I decided to make it, with some modifications to make it Primal-friendly. I also enlisted my sister, who blogs at Sweet Boake, to help me out! It came together very easily, and after processing it in the ice cream maker and freezing it, the time for the taste test was nigh. Well, let's say that it passed the test! The garlic flavour complimented the sweetness and richness of the dark chocolate, and wasn't overpowering at all. Definitely try this out if you're a garlic fan! I'm calling this the Anti-Count Chocula Ice Cream, for all your stealthy vampire-slaying needs!

I'm trying out a more painterly style in my illustration these days, let me know what you think!

Dark Chocolate Roast Garlic Primal Ice Cream Makes 6+ servings

  • 100 g Organic Dark Chocolate, chopped
  • 3 cups Organic 10% Cream
  • 6 Organic Egg Yolks
  • 5 tbsp Coconut Sugar
  • 4 Cloves Roast Garlic, mashed

Wrap one head of garlic in tinfoil with some olive oil. Place in your toaster oven at 400 degrees and bake for 40 minutes. Place chopped chocolate and 1 cup of the cream in a large saucepan over medium heat, whisk until chocolate has melted. Add the remaining cream. Bring the mixture to a simmer, stirring occasionally, and remove from heat.

In a medium mixing bowl whisk egg yolks until pale yellow. If your coconut sugar is clumpy or coarse, pulse in a food processor first to refine it. Add the sugar to the eggs and whisk until incorporated.

Slowly add 1/3 of the cream into the egg mixture, whisking constantly. This is to temper the eggs. Pour the rest of the cream slowly into the egg mixture, whisk to combine. Then pour back into the saucepan and place over low heat, stirring occasionally until it thickens slightly, at which point it should reach 175 degrees F. Add the 4 cloves of garlic. Pour the mixture into a bowl and let it cool. Refrigerate for 8 hours or more.

Pour into an ice cream maker and process for 25-30 minutes. Serve immediately for a soft-serve consistency, or place in an air tight container and freeze. Enjoy!

You can use the leftover garlic to make my Whipped Cauliflower with Roast Garlic, and I suspect that you could make this Dairy-free if you substituted light Coconut Milk for the cream.

Be sure to check out my sister's post for her AWESOME pictures!

Fandom Foodie: My Little Pony Applejack's Jacked Up Apple Custard by Alex Boake

" Okay, all you high-class ponies. Here's a highfalutin' apple cake for your hoity-toity taste buds." -Applejack, My Little Pony Friendship is Magic

Let me confess: I used to be an ENORMOUS My Little Pony fan. Yes, I recall, in kindergarten, my friends and I would always duke it out over who got to have the jeweled unicorn pony from the class toybox. At home, I also had a few ponies...and a pony house...flutter ponies...sea ponies... *cough*

These days I am not really what you'd call a pony fanatic, but I can definitely see the appeal! The current show seems to be quite entertaining, and has garnered many fans...young and old...female and...male. I have only the utmost respect for these self-proclaimed Bronies! Heck, I thought I'd ruin my street cred by professing my love for rainbow coloured ponies, but you guys are out there flying your sparkling pony flag, strong and proud! ; )

Now now, here's a dessert that's inspired by the fruitiest pony...Applejack, of course! It's a little spicy, a little creamy and sweetened only with apples. Delicious!

 Applejack's Jacked Up Apple Custard Serves 4 

Difficulty Level Normal Mode


  • 4 Apples, of mixed variety (Macintosh, Gala, Fuji, Honeycrisp...)
  • 1/2 Cup Water
  • 1 tsp Fresh Ginger, grated
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Jalapeño or Red Pepper Flakes
  • Dash of Cayenne Pepper
  • 1/4 Cup Organic Sour Cream or Coconut Cream
  • 2 Eggs

Directions Peel and quarter the Apples, removing the core. Using different types of Apples will give you more of a depth of flavour, compared to just using a single variety. In a saucepan, add the Apples, Ginger and Water. Bring to a boil and then and cook over medium heat until the Apples are soft and begin to become a bit saucy, about 20 minutes. Next, add the Cinnamon, Nutmeg, Jalapeño/Red Pepper Flakes and Cayenne Pepper. Cook for a few more minutes, then allow to cool slightly. Blend using an immersion blender or food processor until it reaches a uniform applesauce consistency.

Next, beat together the Eggs and the Sour Cream or Coconut Cream. Temper the Eggs with a bit of the applesauce, continuing to mix all the while. Once tempered, add to the main mixture. Whip the whole thing to incorporate some air.

Preheat the oven to 350, and then grease 4 ramekins. Divide the mixture evenly, then bake for 35 minutes, or until set. Serve warm, topped with fresh Whipped Cream or Whipped Coconut Cream. Enjoy!

Sweet Dumpling Cinnamon Roll Muffins [Gluten-Free] by Alex Boake

As I've mentioned previously, my Dad and my little sister have a little farm up North of Toronto where they grow vegetables every summer. These are mostly for our personal consumption, and the surplus we distribute to family and friends. They also enter the cream of the crop into competitions at the Royal Winter Fair! I really enjoy being able to use the fruits of their labour in my cooking creations. This year they seemed to focus on growing squash more than any other type of vegetable. We have Spaghetti Squash, Acorn Squash, Zucchini, Scallop Squash, Pumpkin and these little beauties called Sweet Dumpling Squash. I have to admit, I think they're my favourite of all the ones they grew this past summer. We've been doing our best to eat them with our meals, but sometimes you just have to put a little squash into your dessert.

My little sister is a blogger as well, she runs a baking blog over at Sweet Boake. Now, she mostly bakes things that are filled with gluten, but from time to time I trick her into baking me things that are gluten-free. However, they're not usually 'blog worthy', even if they are tasty! When this recipe for Cinnamon Roll Squash Muffins popped onto my radar, we decided that we should collaborate. So we whipped these up, with a couple of our tweaks and additions.

Seriously, these are delicious and moist, and you would be doing yourself a heinous wrong if you waited one more minute to make them. Check out her post with her AWESOME photography over at her blog here!

Sweet Dumpling Cinnamon Roll Muffins Makes 10 Muffins

Muffin Ingredients

  • 1/2 Cup Sweet Dumpling Squash Puree
  • 1/2 Cup Coconut Flour
  • 1/2 Tbsp Tapioca Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 Cup Melted Butter, slightly cooled
  • 1 Tbsp Pure Vanilla Extract
  • 1/4 Cup Raw Honey
  • 3 Eggs

Topping Ingredients

  • 2 Tbsp Melted Butter
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 30 Whole Pecans Halves

Directions Cut your Sweet Dumpling Squash in half and scoop out the seeds. Put into a microwave-safe container with a little water in the bottom, and cover with a microwave-safe lid, or saran wrap. Microwave in 5 minute intervals until soft, about 15 minutes total. At this time, begin to preheat the oven to 350.

Scoop the flesh of the Squash away from the skin, and toss a 1/2 cup of it into your food processor. Puree until uniform. If there is any extra, set aside for another project and refrigerate it, or just eat it...yum! Sweet Dumpling Squashes are not large, so if you pick a small one it will probably make exactly the right amount.

If you're using a food processor, this recipe is a snap. Just throw everything into the bowl, and process until a smooth batter forms, scraping down the sides once or twice. Make sure the Butter has cooled down before you crack the Eggs in, so you don't cook them. You could use any canned squash puree, and then also separately mix the wet and dry ingredients, and combine them by hand...but I recommend making your own Sweet Dumpling Puree, and using a food processor, if you have one!

Next, line a muffin tray with 10 liners, and then divide the batter between them. It should come out to about a 1/4 cup per Muffin. Smooth down the top of each one.

Next, melt the Butter for the topping, and then mix in the Coconut Sugar, Cinnamon, Nutmeg and Ginger. Spoon over the top of each Muffin, dividing it evenly. It should come out to about 1 tsp each. You can either leave the topping or use a toothpick and swirl it in. Both ways are tasty, so it might be best to do half and half to try both options!

Top each Muffin with 3 Pecan halves, and then put the tray into the oven.  Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Ours were done at exactly 21 minutes. Let cool in the pan for 5 minutes, and then remove to a wire rack to cool completely, if you can stand it...obviously the best option is to serve them warm!

Enjoy! I'd be surprised if these last longer than a day. ; )

Balsamic Basil Peaches with Whipped Cream by Alex Boake

It's a lovely thing to be able to take advantage of fresh, in-season produce. There are some things that you absolutely should not make if you can't have the real deal. The flavour just can't compare! If you're lucky, peaches should be popping up at your grocery stores and, even better, Farmer's Markets! Delicious! This dessert isn't very fussy, and is simple to throw together. Fresh and delightful, and there are no ovens involved!

Balsamic Basil Peaches with Whipped Cream

Serves 4 Ingredients

  • 4 Medium Sized Ripe In-Season Peaches
  • 1 Tbsp Minced Fresh Basil Leaves
  • 1 Tbsp Balsamic Reduction
  • 1 Cup Organic Whipping Cream or Chilled Coconut Milk

Directions Wash and dry Peaches. Cut the Peaches, making slices around the pit. Then cut around the circumference, cutting those wedges in half. Gently separate the pieces from the pit and put them in a medium sized bowl. Toss with the minced Basil and the Balsamic Reduction.

Allow the Peaches to marinate and absorb the flavours for at least an hour. It's a good idea to prepare this before dinner and let it to sit while you enjoy your meal.

With an electric mixer, beat the Whipping Cream until stiff. Divide the marinated Peaches into 4 bowls, and top with a generous dollop of the Whipped Cream.  Serve and dig in!

If you'd like a dairy-free option, try Whipped Coconut Milk!

Tomato Basil Sorbet by Alex Boake

Previously I've mentioned that my Dad and little sister have a small farm, where they grow small crops of produce for our personal consumption. It's always a work in progress, and they're always trying new things. Depending on the weather, and the season, different things either succeed or fail, so we've got a variety of goodies to eat each summer. This year we have an absolute bumper crop of delicious, fresh, Tomatoes. As someone who absolutely loves Tomatoes, this is like heaven to me! Now, I'm currently doing a Whole 30, so this recipe is off limits for me due to the small amount of honey in it, but if you tolerate it well, then this is a perfectly refreshing dessert or palate cleanser.

I've been trying out my hand at some illustrated typography these days, so let me know what you guys think of it! 

Tomato Basil Sorbet Serves 8


  • 2 lbs Ripe In-Season Tomatoes
  • 2/3 Cup Water
  • 2 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar
  • 1/4 Cup Finely Minced Fresh Basil Leaves
  • 1 Pinch Salt

Directions The day before you want to make this Sorbet, put the bowl of your Ice Cream Maker into the freezer, to ensure that it is fully frozen.

In a small pot, on the stove, heat up the Water and Honey, stirring until well combined. Leave on low heat while you prepare the Tomatoes.

Wash Tomatoes and remove stems. Cut in half, and then chop. Toss into a bowl, and then blend with an immersion blender until uniformly smooth. Pass the Tomato purée through a fine-meshed metal sieve, to remove the seeds and any large bits of skin.

Add the Honey mixture, Balsamic Vinegar, Salt and finely minced Basil.

Pour into your Ice Cream Maker, and process for 15 minutes. Transfer to a container, and freeze for 3 hours so that the Sorbet has a chance to firm up. Scoop and serve! If you don't finish it up in one go, just be warned that it freezes quite solid, so for subsequent servings make sure you remove it from the fridge for several minutes before you try to scoop it.

Also, please do not make this with out-of-season Tomatoes...it's not worth it! ; )

Fandom Foodie: Princess Peach Baked Peaches with Goat Cheese and Red Pepper by Alex Boake

"Thank you, but our princess is in another castle... Just kidding." -Princess Peach, Super Mario Bros.

She's the sweetest gal in the Mushroom Kingdom. It's the lovely Princess Peach! Always off being kidnapped by Bowser, constantly sending Mario to rescue her...I'm not really sure what's going on there! C'mon girl, the whole Damsel in Distress bit is totally played out. Stand up for yourself!

Anyway, I'm sure she'd be a mean player in the kitchen, though. Maybe Bowser kidnaps her because he's too lazy to cook for himself? Don't be like Bowser, make your own dessert! Yes, peaches are in season, and although they're delicious plain, why not take the chance to fancy them up a little bit for a killer treat. Juicy, ripe Peaches and tangy Goat Cheese, sweetened with Maple Syrup, with a hit of some spices and a pinch of Red Pepper for a little kick. Yum!

Princess Peach Baked Peaches with Goat Cheese and Red Pepper

Serves 4

Difficulty Level Normal Mode


  • 2 Large, Ripe Peaches, Halved, Pits Removed
  • 100g Goat Cheese (~5 Tbsp)
  • 1 Tbsp Maple Syrup
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Red Pepper Flakes
  • Whipping Cream to serve


Preheat oven to 350. Set the Peach halves on a metal pan, or glass baking dish. Bake Peaches without the topping for 20 minutes. While they are baking, mix the Goat Cheese, Maple Syrup, Cinnamon, Nutmeg and Red Pepper Flakes in a small bowl. After the 20 minutes are up, remove from the oven and divide the topping by four. Place a dollop in the depression made from removing the pit. Return them to the oven, and bake for another 10 minutes. Allow them to cool for a minute, and plate them. Top with a small splash of whipping cream, and serve warm. Enjoy!

Yogurt with Raspberries and Dark Chocolate by Alex Boake

I don't know about you, but sometimes I think it's nice to have a little treat. Here's an easy one that doesn't require too much effort, or inflict too much guilt. Full fat Yogurt with Raspberries, Dark Chocolate and Macadamia Nuts. Yum!


  • 1/2 Cup Full Fat Yogurt
  • 1/3 Cup Frozen or Fresh Raspberries
  • 4-6 Squares 85 to 90% Dark Chocolate (Such as Green & Blacks)
  • 1/3 Cup Whole Macadamia Nuts

Directions In a small bowl, mix Yogurt and Raspberries. If using frozen berries, let the mixture sit until they are softened. Chop the Dark Chocolate and Macadamia Nuts and add them into the bowl. Stir, spoon and enjoy!

Rhubarb Custard with Maple Pecan Crumble by Alex Boake

I love Rhubarb. It's so tart and unique. I am lucky enough to have a Dad who brings me fresh Rhubarb from the countryside. If I send him a text saying, "SOS, I need rhubarb tonight!", he shows up at the end of the day with a bunch of Rhubarb. Yes, I am incredibly blessed! The other day all these Rhubarb recipes were popping up all over my Google Reader, and I wanted IN on that sweet and tart ACTION.

Rhubarb Custard with Maple Pecan Crumble Serves 4

Custard Ingredients

  • 2 Cups Chopped Rhubarb
  • 1/4 Cup Water
  • 4 Tbsp Raw Honey
  • 3 Large Eggs, Beaten
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Vanilla

Crumble Ingredients

  • 1/3 Cup Chopped Pecans
  • 2 Tbsp Softened Butter
  • 1 tsp Maple Syrup
  • 1/4 tsp of Nutmeg


  • 1 Cup Organic Whipping Cream to serve


In a medium saucepan, combine the chopped Rhubarb and 1/4 cup of Water.  Cook over medium-high heat until the Rhubarb softens and breaks down, about 15 minutes. Add the Honey. Using an immersion blender, puree the Rhubarb until it's smooth. Allow to cool slightly on the counter.

In another medium saucepan, over medium-low heat, gently cook the beaten Eggs, stirring constantly. Cook them until they thicken, but don't heat them so much as to turn them into scrambled eggs. Once thickened, add in the Rhubarb puree, Nutmeg and the Vanilla. Stir well to combine and heat through.

Divide the Custard between 4 oven-safe ramekins.

Preheat oven to 350. Next, prepare the topping. In a small bowl combine the chopped Pecans, Butter, Maple Syrup and Nutmeg. Stir well, and then gently place a dollop atop each serving of Custard. Pop them into the oven, and bake for about 15 minutes, until the Pecans are golden and the topping is bubbly. Remove from the oven, and once they cool slightly, pop them in the fridge.

Pour out 1 Cup of Whipping Cream into a bowl, and then whip until stiff peaks form. Serve the Custard thoroughly chilled, and garnished with a nice topping of Whipped Cream. Enjoy!

Grain-free Chocolate Raspberry Banana Pancakes by Alex Boake

The other day there was simply no denying it. I kind of, sort of, really wanted pancakes. Not just any pancakes. Chocolate pancakes studded with Raspberries and topped with Maple Syrup. I was also brunching solo, so I only needed to whip up enough for my incredibly ravenous self. I must admit, this recipe was based off of this lovely Banana Pancake recipe from TGIPaleo. She has tons of awesome recipes, so check her out after you whip yourself up a batch of these babies.  Grain-free Chocolate Raspberry Banana Pancakes Serves 1 very hungry person, or possibly 2 normal people.


  • 1 Incredibly Ripe Banana, mashed
  • 2 Eggs
  • 1/2 t Vanilla
  • 1/2 t Cinnamon
  • 1/2 t Baking Soda
  • 3/4 Tbsp Cocoa Powder
  • 3 Tbsp Coconut Flour
  • 1/2 Cup Frozen or Fresh Raspberries


In a small bowl, combine all ingredients and then, using an immersion blender, thoroughly beat them to combine and incorporate air into the batter. Heat a large pan on the stove to medium to medium-low, and grease generously with Coconut Oil or Butter. When the pan is warmed up, use an ice-cream scoop and place dollops of the batter onto the pan, no bigger than the surface area of your spatula. If your pan is large enough, you should be able to do this in one batch.

Cook these slowly for about 4 minutes per side. I found it also works to cover the pan with a large lid while they are cooking, this allows them to somewhat steam and get more cooked through before the bottoms get too overdone. Try not to get impatient, you want them to be thoroughly set on the one side before you try to flip them or else you'll have a big mess. Flip, and continue to cook until cooked through, about another 4 minutes. You may need to add more Oil or Butter to the pan after you flip them--mine wanted to stick and I wasn't having any of that nonsense! Once they're cooked through, flip them out onto your plate. I highly suggest topping them with Butter and Maple Syrup, but I'm sure they're also delicious plain. Enjoy!